holy-moist chocolate cupcakes Recipe

Name: holy-moist chocolate cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 tsp baking soda; 1/2 tsp salt; 1/4 tsp chili powder; 3/4 cup water; 1/4 cup JD; 1/3 cup vegetable oil; 2 tbsp red wine vinegar; 1 tbsp vanilla extract; 1/2 cup custard; 2 cup frosting

Servings: persons

2 1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/4 tsp chili powder
3/4 cup water
1/4 cup JD
1/3 cup vegetable oil
2 tbsp red wine vinegar
1 tbsp vanilla extract
1/2 cup custard
2 cup frosting

1
preheat oven to 325F
2
sift all dry ingredients to mix
3
measure and stir all wet ingredients to mix
4
add wet ingredients to dry ingredients mix till just combined
5
bake @ 325F for 12-18 mins, check @ 15 with toothpick
6
let them cool completely (snatch one to try, no one will know!)
7
apple core the center out, spoon in some store bought or home made yummy custard
8
do a pretty frosting swirl on top as you like~
9
duh!
10
enjoy :D keep one for yourself in the kitchen, bc they are gotta be a goner when you turn around to grab something else for everyone~ no one will remember to save you one.
11
Lol~

627

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 cup granulated sugar, 1/4 cup brown sugar, and more.

Yes, holy-moist chocolate cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

holy-moist chocolate cupcakes

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